🌟 Line Cook - between $19 - $22 / hr 🌟 The Henry (Phoenix)

Latitude 29 is looking to hire a dishwasher for five shifts a week. We are one of the top rated cocktail bars in North America, and top 250 bars internationally. This is a job for a reliable adult that wants to work in a professional, goal oriented, passionate environment. Previous restaurant or bar experience in preferred, but character and work ethic are paramount. Latitude 29 pays weekly as opposed to every two weeks, provides a free meal and cocktail daily to employees, and upward mobility for hardworking and consistent employees. We are a zero tolerance business in regards to harassment, violence, discrimination and all other deplorable behavior. Pleased email your resume or work history. NO WALK-INS OR PHONE CALLS PLEASE.

We are now hiring line cooks for Bayou Beer & Wine Garden! Our ideal candidate is reliable, responsible, and a hardworking individual available for either part or full-time. Applicants are expected to work in a busy patio bar environment during the afternoons/nights and weekends. Please do not apply if you are not available these times. We offer dental, vision, health insurance as well as mental health benefits. Regular duties include: cooking, prepping, catering, taking deliveries, opening, closing, and cleaning. Please send your resume to moe@bayoupartnership.com. Walk ins will not be considered.

We are growing our Back of the House team and are looking to hire motivated hospitality professionals. Please forward your resume or apply in person Monday through Friday between 2 and 4 PM. LINE COOK Pay starting at $18/hour Benefits for full time employees include: Paid sick days | Guaranteed hurricane pay | Medical, dental, vision insurance with company contribution | 401K with company match | Life Insurance | Staff meals | 33% discount at all LRG restaurants | 50% retail merchandise discount | Paid Personal Time after 12 months Line cooks will be required to execute menu items and recipes as set forth by the Chef de Cuisine. You are responsible for operating the mechanics of your station in accordance with the standards and expectations of Link Restaurant Group. You will also be held accountable for BOH cleanliness and organization. Responsibilities: Be able to set up and work line stations at required level Complete daily station mis en place in a timely, efficient fashion Consistently execute menu items while following current restaurant recipes Be able to work in a professional manner with fellow BOH employees Operate, clean, and maintain all kitchen equipment Maintain a clean and organized station Assist in weekly deep cleaning of the BOH Be able to taste all food at any required moment before and during service Follow all proper food safety practices and kitchen safety practices Continue to improve upon existing skill set Skills & Requirements: Minimum of one year of kitchen experience preferred but not required Basic knife skills Sanitation Knowledge Food safety knowledge Passionate about food and hospitality Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Link Restaurant Group reserves the right to add or delete duties and responsibilities at the discretion of LRG or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Link Restaurant Group was founded by James Beard Award winning executive Chef Donald Link and Stephen Stryjewski, with the goal to support the continuous growth of their family of restaurants in New Orleans. Currently that includes Herbsaint, Cochon, Cochon Butcher, Peche Seafood Grill, Gianna, La Boulangerie and Calcasieu Private Dining. Growing up in south Louisiana taught Chef Link about the importance of traditions and the region's unique flavors, which helped define their guiding philosophy to produce honest, simple food. LRG is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

At Emeril’s the commis chef is a junior position that will frequently move around the kitchen according to the restaurant's needs, answering directly to the chef de partie of the station to which they are assigned. The commis chef is often the person assigned to do prep work for the shift as well. At Emeril’s, we are devoted to our customers and our employees. We have high standards and want employees with an enthusiastic sense of hospitality and eagerness to learn and improve every single day. We hold ourselves to the same high standards in creating an atmosphere that promotes and encourages everyone to be the best they can be. If you share our love and passion for great food, local ingredients, hospitality and providing one-of-a-kind experiences, we would love to meet you! Please click here to apply.

Le Moyne Bistro, the newest concept from the team behind plates Restaurant is looking to hire experienced Line Cooks. Full time positions available. We are offering competitive pay and 100% employer covered health insurance. We are a neighborhood restaurant located in the Warehouse District. Le Moyne is quickly becoming one of the go to restaurants in the city featuring classic French bistro dishes with modern techniques and locally sourced ingredients. 100% Employer covered health insurance after 90 days for all full time employees.

```Job Overview``` We are seeking a friendly and outgoing individual to join our team as a Host/Host. As the first point of contact for our guests, you will play a crucial role in providing exceptional customer service and creating a positive dining experience. Beyond just hosting, the position involves assisting other service staff in various tasks in the dining room, at the manager's direction. Our primary need is weekend dinner shifts, 5pm to 9:30pm, 3-4 days per week. ```Duties``` - Greet guests as they arrive and seat them at their tables - Provide menus and inform guests about daily specials - Assist with answering phone calls and taking reservations - Maintain cleanliness and organization of the host/host station - Handle take-out and delivery order pickups. - Handle guest inquiries, complaints, and requests with professionalism and efficiency - Help to create a warm and welcoming atmosphere for all guests ```Skills``` To excel in this role, you should have the following skills: - Knowledge of hotel or restaurant operations is a plus - Excellent communication and interpersonal skills - Strong hospitality and guest service orientation - Ability to handle guest relations with tact and diplomacy - Proficient phone etiquette - Familiarity with point-of-sale (POS) systems is helpful If you are passionate about providing exceptional service and enjoy working in a fast-paced environment, we would love to hear from you. Join our team as a Host/Host and be part of creating memorable dining experiences for our guests. Job Type: Part-time Pay: $16.00 - $20.00 per hour Expected hours: 20 per week Benefits: Employee discount Flexible schedule